This Blueberry-Lemon Ricotta Pound Cake was delicious, and it was a great way to use blueberries in season. The taste of the lemon and the ricotta made it fluffy and light. Enjoy!
¾ cup granulated sugar
5 tablespoons unsalted butter, at room temperature
3 large eggs at room temperature
¾ cup part-skim ricotta cheese
2 tablespoons lemon zest
2 tablespoons lemon juice plus 1 teaspoon divided
1 teaspoon vanilla extract
1 ½ cups white whole-wheat flour
2 teaspoons baking powder
½ teaspoon salt
2 cups fresh blueberries
2 tablespoons packed confectioners’ sugar
Preheat oven to 350° F. Coat a 9 x 5-inch loaf pan with cooking spray and line the bottom with parchment paper.
Beat sugar and butter in a large bowl with an electric mixer on medium-high speed until creamy. Beat in eggs, one at a time, until fully incorporated. Reduce the mixer speed to medium-low and beat in ricotta, lemon zest, 2 tablespoons lemon juice and vanilla until just combined.
Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour. With the mixer on low speed, beat until almost combined.
Add blueberries and gently fold into the batter. Transfer to the prepared pan.
Bake the cake until starting to brown around the edges and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a wire rack for about 20 minutes. Run a knife around the edge to loosen the cake, then invert it onto the rack. Carefully turn it right-side up. Let cool completely.
Clean the bowl, add confectioners’ sugar and whisk in the remaining 1 teaspoon lemon juice until smooth. Brush the glaze on the cake.
If you choose to make the cake ahead of time, simply cool it, wrap it airtight, store at room temperature (for up to 1 day), and glaze just before serving. I did not glaze the pound cake. I really did not think it needed it.
The cake makes a wonderful addition to brunch or a wholesome snack with a cup of coffee at any time.